Attiéké with Grilled Whole Tilapia & Onion Salsa

Ingredients

• 1¼ lb Whole Tilapia, scored on both sides
• 2 cups attiéké (fermented cassava couscous), or fine couscous
• 1 cup Tomatoes, diced small
• 1 large onion, sliced paper-thin
• 1 Maggi or bouillon cube, crushed
• 3 tbsp neutral oil
• 2 tbsp lemon juice
• 1 tsp ground chili
• 1 clove garlic, grated
• Salt and black pepper

Method

1. Rub the Whole Tilapia with the garlic, half the chili, half the bouillon, 1 tbsp oil, and salt. Let it sit 10 minutes while the grill or a ridged pan heats to properly hot.
2. Steam the attiéké over simmering water 8 minutes, fluffing once with a fork, until the grains are hot, separate, and faintly tangy. Toss with 1 tbsp oil and a pinch of salt.
3. Toss the sliced onion and Tomatoes with the lemon juice, remaining chili and bouillon, and a pinch of salt. Let it slump for 10 minutes so the onion loses its bite.
4. Grill the Whole Tilapia without moving it for 5–6 minutes, until it releases cleanly, then flip and cook to 145°F (63°C) at the thickest point. Skin should be blistered and crackling.
5. Mound the attiéké on a plate, lay the Whole Tilapia across it, and spoon the onion salsa over the top with all its juices.